Ruby Turrón

Created by

Josep Maria Ribé - Callebaut® chef - CHOCOLATE ACADEMY™ centre Spain

level 2

Favorites
Share
- facebook
- twitter
- googleplus
- linkedin
- email
Print

Recipe components

Callebaut® ingredients

Ruby, Rose and Strawberry Gianduja

Ingredients	Preparation
650g Callebaut - Finest Belgian Ruby Chocolate - RB1	Melt.
215g grape seed oil 5drop(s) essential rose oil	Mix in.
Pre-crystallise up to 23ºC.
80g lyophilised strawberries	Dice and add.
Measure out 85 g into each of the moulds (previously coated).

Ruby Paint

Ingredients	Preparation
350g Callebaut - Finest Belgian Ruby Chocolate - RB1 150g CB	Melt together.
2g red liposoluble colouring powder	Add and process with blender.
Strain and apply with paint pistol at 40ºC to frozen turrón.

Assembly

1. Temper ruby RB1.
2. Place a piece of crumpled plastic film in centre of mould.
3. Coat bonbon mould with ruby RB1 and leave to crystallise.
4. Measure out gianduja into the mould (without filling it right to the top).
5. Leave to crystallise for about 4 hours at 18-20ºC.
6. Cover turrón with more pre-crystallised ruby RB1.
7. Turn turrón out of mould without removing the plastic film. Place in freezer for about 20 mins.
8. Paint with ruby chocolate paint, creating the velvet effect.
9. Remove very carefully plastic film from turrón and paint area with metallic red copper powder, using a fine paint brush.
10. Keep at 14-15ºC with a humidity of ±70% ERH.